Fruit Bruschetta

This looks just so wonderful! If you haven’t tried fruit with balsamic vinegar, you’re in for a treat. The idea comes from a Polish gourmet blog by way of Pinterest. It’s simple and sublime!

Ingredients

Several slices of sourdough bread

8 ounces of fresh goat cheese (chèvre)

Several ripe plums and 4 ounces of fresh raspberries

Two tablespoons of honey

1/8 cup of balsamic vinegar, olive oil for drizzling

Fresh thyme and rosemary

Directions

Toast or grill slices of bread on both sides. Drizzle olive oil on toasted bread and spread goat cheese on one side.

Cut plums in half and remove stones. Put in small pot, add honey and thyme. Cook over low heat for a few minutes until plums are tender but not falling apart. Spoon plums onto prepared toasts and drizzle with some of the fruit syrup in pot.

Put half of the raspberries into the pot with the remaining syrup, add balsamic vinegar and chopped rosemary. Heat until the raspberries just break down. Add remaining raspberries and stir. Spoon fruit onto prepared toasts and drizzle with fruit syrup.

Eat while warm.

 

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Simple Spinach, Herb and Chevre Omelette

Just had to share this gorgeous photo with you. Our chevre is divine this season, so creamy, velvety and bright in taste and texture. We wanted a hearty breakfast when we came in from the barn, so we tossed four free-range eggs, 1/2 cup goat milk, two handfuls of chopped spinach, and a small handful of chopped fresh marjoram and rosemary into a pan, dropped five tablespoons of ultra-fresh chevre in atop the bubbling egg mixture, and let it get good and brown on the bottom before folding and finishing the fry. It was scrumptious!

Pistachio Pink Peppercorn-Coated Herbed Goat Cheese

These appetizers are so festive looking, they just sing HOLIDAY PARTY!

Pistachio Pink Peppercorn-Coated Herbed Goat Cheese
Makes: 8 servings

Prep: 30 minutes
Start to Finish: 1 hour

Ingredients

  • 3/4 cup  shelled, roasted, salted pistachio nuts, finely chopped
  • 2 tablespoons  coarsely chopped dried pink peppercorns
  • 1 log (11 oz.)  fresh plain mild soft goat cheese
  • 1-1/2 tablespoons  finely chopped fresh rosemary, plus 32 small sprigs
  • 2 tablespoons  extra-virgin olive oil

Directions

1. Combine nuts and peppercorns in a small bowl for coating.

2. Using a fork, combine cheese, chopped rosemary, and oil in a medium bowl; chill 15 minutes. With palms of hands, roll scant teaspoonfuls of cheese mixture into 32 balls (3/4-inch in diameter). Roll balls in batches of 3 in pistachio mixture until coated well. Skewer each with a rosemary sprig and arrange in a single layer on a serving tray. Chill at least 15 minutes before serving, and then allow appetizers to nearly come to room temperature for best flavor. Makes 8 servings.